Fettuccine Alfredo for one

…whenever I’m craving some Fettuccine Alfredo, I just make a very generous single portion of this recipe and watch Nigella reruns while I eat, because that’s what Nigella would do…


Tomato Basil Fettuccine

This tomato basil fettuccine not only looks great, but packs a lot of flavour. You can top it off with grilled chicken or seared shrimp/prawns and it’s a main course, or just leave it plain as a side to any meal.



…sometimes I crave something a little more classic. A beef ragu and a creamy ricotta filling with  a crust of cheese and sauce bubbling around the edges…


Penne Alfredo

Everyone needs a basic Alfredo recipe in their repertoire, and this recipe is basic and delicious, and can be taken over the top with some extra cheese. You can make this with any pasta, but I love penne, and fettuccini for that matter, but penne is what I had at the time, and what’s not to love about the cylindrical pasta?!


Here’s what you’ll need

1 box penne/fettuccini, prepared according to the box

3 Tblspn olive oil

4-5 cloves garlic, finely chopped

1 bunch spinach leaves, chopped

1 cup cream

1 cup Montery jack cheese, shredded (you can use any other cheese)

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp crushed red pepper

1/4 tsp white pepper

1/2 cup parmesan, shredded

whole milk*

In a pan sauté the garlic in the olive oil. After a couple of minutes add the spinach. Once the spinach has completely wilted down, add the cream. Once it starts to warm through add the seasoning. Taste and see if anything else is needed. Then add the shredded Montery Jack and Parmesan. Once the sauce starts to bubble around the edges add the boiled pasta. If the sauce is too thick thin it out with some whole milk. Just mix the pasta till it’s coated, and it’s done!

I sometimes make this with grilled chicken, or instead of using spinach I add blanched broccoli in with the pasta. You can serve with this with shrimp on top as well! It’s a great as a side and can be made into a main with some additions.